Flour mixing-20 g of edible oil, 1 g of baking powder, 2 g of sugar and 2 g of salt are added to every 500 g of flour, melted with 200 g of warm water, then poured into the flour several times, stirred evenly, and finally kneaded into dough.
Wake up-keep the kneaded dough fresh.
Wrap paper or warm cloth, set aside to wake up for about an hour, then mix about 2 grams of flour with 1 g edible alkaline flour, knead it evenly into the dough, and set aside to continue to wake up after kneading.
Roll the cake-preheat the cake pan (or electric cake stall) with fire for about five to ten minutes. When the bottom of the pan is heated evenly, take a piece of dough that has been awakened (the size is up to you), knead it until it is smooth, roll it into steamed bread-like dough, flatten it by hand, and then roll it into a cake embryo with a thickness of about one centimeter.
Setting-Drop a few drops of cooking oil (big oil is best) into the bottom of the hot pot, then wipe it evenly with a dry cloth, then put the rolled cake embryo on it for about ten to twenty seconds (depending on the temperature), and when the surface of the cake embryo swells slightly, turn it over and bake it again.
Baked-after the cake embryo is turned over, it needs to be covered and baked. After about two minutes, when the cake embryo bulges and has the prototype of the pot helmet, it is turned over again to continue baking. After about a minute, when the top and bottom of the cake are golden yellow, and there are a few brown spots evenly distributed, and the surrounding is firm and hard, it shows that the cake is ripe. At this time, the delicious and delicious Guokui steamed buns can be cooked.